Description
This cashew cream buffalo chicken chili made with ground chicken is as wholesome as it is incredibly delicious! It’s made with ground chicken instead of shredded chicken (cooks faster and makes less mess!), diced bell peppers, celery, carrots, onion, fire roasted tomatoes, pinto beans, and cashew cream as a dairy-free alternative to cream cheese. A simple blend of pantry-friendly spices and your favorite buffalo sauce bolster the flavor further for a seriously crave-worthy soup!
Ingredients
Scale
- 3/4 cup raw cashews
- Hot water for soaking cashews
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 large red or orange bell pepper, diced
- 2 stalks celery, diced
- 2 small to medium carrots, diced
- 4 cloves garlic, chopped
- 1 pound ground chicken
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 14.5 ounce can diced fire roasted tomatoes
- 1/4 – 1/2 cup buffalo sauce
- 2 1/2 cups chicken broth
- 1 15.5 ounce can pinto or great northern beans, drained and rinsed
- 1/4 cup chopped cilantro
- Juice of half a lime
- Salt and pepper to taste
- To garnish: Avocado, thinly sliced green onions, chopped cilantro, and extra lime wedges
Instructions
- Soak cashews. In a heat proof bowl, cover cashews with just boiled water and set aside to soak for 30 minutes to an hour. If you’re short on time they can be boiled on the stove-top for 10-ish minutes.
- Make the base of the soup. Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add onion, pepper, celery, carrots, and garlic, and sauté for 12-15 minutes, until veggies are tender and starting to caramelize. Move vegetables to the side of the pot and add ground chicken. Cook, breaking up with a spatula, until no pink remains. Add 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue to cook, stirring frequently, until spices are aromatic – about 1-2 minutes more. Add 13.5 ounce can diced fire roasted tomatoes and 1/4-1/2 cup buffalo sauce (you can err on the side of less and add more once the soup is done cooking). Stir to combine, scraping off any stuck on bits from the bottom of the pan. Keep the heat on medium. A vigorous simmer is fine here as it will continue to soften the veggies and deepen flavor of the soup.
- Make cashew cream and add to soup. Drain cashews and add to blender container along with 2 1/2 cups chicken broth. Blend on high for 1-2 minutes, until smooth and creamy and no small pieces of cashew remain. Add cashew cream to the soup pot along with drained beans and chopped cilantro. Stir and bring back to a simmer. Cook for 10-12 minutes, stirring occasionally, until beans are warmed through and soup has thickened slightly. If the soup seems too thin, just let it simmer a little longer.
- Season and serve. Add juice of half a lime, taste, and season to your preference with a more buffalo sauce, salt, and pepper as needed. Serve garnished with cilantro, avocado, and green onions if desired. Enjoy!
Notes
This soup should keep in the refrigerator for 4-5 days in a covered container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove top
- Cuisine: American